Lemon Dill Meatballs with Artichokes

Directions

Soak bread in milk.

Mash with fork.

Add ground turkey, onion, eggs, dill, grated lemon rind, saltand pepper.

Mix. Refrigerate for 1 hour or more.

With damp hands, roll into 32 meatballs, about 2 tablespoons each.

Combine chicken broth and water.

In large frypan bring to a boil.

Add meatballs in one layer.

Lower heat. Simmer, covered for 15 mins.

Remove ballswith slotted spoon.

Place in Micro dish. Cover. Strain liquid. Add water to make 4 cups.

Melt margarine in same pan.

Add flour.

Cook until bubbly, 1 minute, stirring in poaching liquid, lemon juice and capers.

Pour over meatballs and artichokes, drained and halved.

When ready to serve, Microwave until heated through.

Can garnish with parsley and lemon twists.

To Freeze: Spoon 4 meatballs, a few artichoke pieces and sauce into individual boil-able bags.

Label, dat and freeze, up to 2 months.

Place bags in boiling water in Medium saucepan.

Boil for 15 minutes.

Serve over rice.